Poached Salmon with Lemon-Caper Herb Sauce
Here, vegetables, aromatic herbs, and wine combine to make a savory broth that infuses salmon fillets with a wholesome flavor and leaves out added fats and oils.
- 2 carrots, cut into 1/4-inch rounds
- 1 leek, trimmed, well washed, cut into 1/4-inch rounds
- 1 lemon, cut into 1/4-inch rounds
- 4 sprigs fresh thyme
- 10 sprigs fresh flat-leaf parsley
- 1 dried bay leaf
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon whole coriander
- 2 tablespoons coarse salt
- 1 cup dry white wine
- 4 6- to 8-ounce salmon steaks
- Lemon Caper Herb Sauce (http://www.marthastewart.com/256119/lemon-caper-herb-sauce)
- Watercress-Cucumber Salad (http://www.marthastewart.com/256120/watercress-cucumber-salad)
- Combine carrots, leeks, lemon slices, thyme, parsley, bay leaf, peppercorns, coriander, salt, and wine in a wide saucepan. Add enough water so the liquid reaches a depth of 1 1/2 inches. Bring to a boil; reduce heat to barely simmering. Add salmon, cover with a lid or a parchment paper round trimmed to fit, and cook until flesh is firm but slightly moist in center, 6 to 8 minutes. Transfer fish to a plate; cover with plastic wrap. Cool to room temperature. Serve with Lemon-Caper Herb Sauce and Watercress-Cucumber Salad, if desired.
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